Monthly Archives: August 2014

All-American Slow Cooker Barbecue Beef Sandwiches

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Barbecue beef sandwiches are a favorite with everyone in our home because they’re convenient to make and incredibly good tasting. Cooking the roast slowly in a crock-pot is an easy way to prepare dinner of course, and the beef turns out tender, succulent and juicy.

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Once the roast is cooked, it takes just a few minutes to shred the beef and add the sauce. Pile beef high on a soft, freshly baked bun, and try it topped with a heaping mound of Old-Fashioned Coleslaw for a cool, creamy crunch.

All-American Slow Cooker Barbecue Beef Sandwiches

1 – 2 lb boneless beef chuck roast
1 red bell pepper, chopped
1 onion, chopped
1/4 tsp crushed red pepper seeds
1/4 tsp onion powder
1/4 tsp garlic powder
dash of kosher salt
1/2 cup water
1- 18 oz bottle Sweet Baby Ray’s Barbecue Sauce
8 fresh baked sandwich buns

1. Place beef roast in slow cooker then add peppers, onions, crushed red pepper, onion powder, garlic powder, salt and water.
2. Cover and cook on high for about 5 hours, or on low for about 8 hours, or until meat is tender. Remove meat; cool slightly and remove fat from the beef and skim from cooking liquid.
3. Shred beef with two forks and return to slow cooker.  Mix with cooked vegetables and add a liberal amount of barbecue sauce to cover the beef and combine well. Cover and cook for 15 minutes or until hot. Serve on bun with coleslaw, peppers or pickles if desired.


Old-Fashioned Coleslaw


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This traditional coleslaw is very close to the same one my father makes for Thanksgiving dinner every year. My grandmother Emma taught him to make it with a few simple ingredients — cabbage, onions, mayonnaise, sugar, salt and pepper.  He shreds the cabbage very fine with a hand grater.  It tastes amazing with turkey and dressing and is a must-have on our holiday menu every year.

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It’s so good with grilled burgers and deli sandwiches, which is why I prepare it often in the summer, but without hand grating.  I rarely have extra time for that, so a bag of angel hair slaw from the grocery store comes in handy. Sometimes I pulse it in the food processor a few times for even finer texture. Crunchy coleslaw is remarkable as a sandwich topping, too.

Old-Fashioned Coleslaw

1 bag of Dole Angel Hair Coleslaw, or finely shredded cabbage (about 10 oz)
1/4 cup white or yellow onion, minced fine
1 cup of Hellman’s Mayonnaise
2 Tbsp sugar, or more to taste
1/8 tsp salt
1/8 tsp pepper

In large bowl mix coleslaw and onion. In small bowl stir together mayonnaise, sugar, salt and pepper, then combine with slaw and mix well. Refrigerate at least 1 hour before serving, or longer for the sugar to meld with the cabbage.



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